Curried Cauliflower Soup
This is one of those "throw it in the pot and blend it" kind of soups I tend to make for lunch. It's quick to make, hard to mess up and totally tasty! It's got a little spice and is very "warming" on a cold winter's day.
The garnish is obviously not required and I rarely make such a thing for myself, but for those looking to impress, you can top it off with a little roasty-toasty cauliflower!
A tip: For a silky smooth soup, you can also run the soup through a very fine-mesh strainer. However ... this is FAR from required. Only recommended for the brave individual that likes super smooth soups and lots of extra dishes to do!
Ingredients
- 1 Tbsp unsalted butter (or coconut oil)
- 1 tbsp ginger, fresh and diced
- 3 each garlic cloves, diced
- 1 tsp garam masala
- 2 tsp turmeric, ground
- 1 tsp cumin seed, ground
- 1 tsp coriander seed, ground
- 1 tsp chili flakes
- 3/4 head large cauliflower, chopped
- 2 cup vegetable stock
- 1 each 13.5 oz can coconut milk
- 1 tsp lemon juice
- salt and pepper, to taste
Preparation
Step 1
Preheat oven to 350 degree F.
Over medium heat, place a medium sized soup pot.
Add butter or oil to soup pot.
Add garlic, ginger and spices. Stir until garlic is translucent and spices are aromatic (2 or 3 minutes).
Add cauliflower to the pot and add some salt and pepper, to taste.
Add vegetable stock to the pot.
Cover the pot and simmer for 15 minutes.
To begin the garnish ... while the soup simmers, in a medium sauté pan, melt the butter (or oil) over medium heat.
Add the ginger to the pan and toss the ginger, coating it with butter (or oil).
Add the cauliflower garnish to the pan, then season with salt and pepper.
Toss the cauliflower in the pan, to evenly coat with the melted butter.
Place the pan in the oven to roast.
Roast until soft and browned.
After the soup has simmered for 15 minutes, add the can of coconut milk and lemon juice.
Season soup with salt and pepper, while stirring.
Once the soup begins to simmer, remove from heat.
Puree the soup in a blender, until smooth.. If the soup is too thick, thin with more veggie stock.
Remove the garnish from the oven (if you haven't, already), and toss with the fresh cilantro leaves.
Place the soup in soup bowls, evenly dividing the roasted cauliflower garnish. Spoon any remaining flavorful browned butter onto the top of the soup.
Serve!